This delectable streusel-topped coffee cake recipe from Betty Crocker made with Original Bisquick® mix and Yoplait® 99% Fat Free yogurt is moist, light and fluffy — full of sweet-tart raspberries.
Mile High Raspberry Coffee Cake
Ingredients
Streusel Topping
- 2/3 cup sliced almonds
- 1/2 cup Gold Medal® all-purpose flour
- 1/3 cup sugar
- 3 tablespoons butter, melted
Coffee Cake
- 3 cups Original Bisquick® mix
- 1 cup sugar
- 1 cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
- 1/2 cup almond meal
- 1/4 cup butter, melted
- 1/4 cup milk
- 2 teaspoons vanilla
- 2 eggs
- 2 cups Cascadian Farm® frozen organic raspberries (do not thaw)
- 1 tablespoon Gold Medal® all-purpose flour
Directions
- 1 Heat oven to 325°F. Generously spray 9-inch springform pan with cooking spray.
- 2 In medium bowl, mix almonds, 1/2 cup flour and 1/3 cup sugar. Gradually stir in 3 tablespoons melted butter until blended. Use fingers to pinch streusel mixture into clumps.
- 3 In large bowl, beat Bisquick mix, 1 cup sugar, the yogurt, almond meal, 1/4 cup melted butter, the milk, vanilla and eggs with spoon until well blended. Spread batter in pan. Toss raspberries with 1 tablespoon flour; sprinkle over batter. Sprinkle with topping.
- 4 Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour 30 minutes.
http://www.bettycrocker.com/recipes/mile-high-raspberry-coffee-cake/dcf58875-4616-4e15-81ac-ca1c95180d89?nicam2=Email&nichn2=Core&niseg2=BQ&nicreatID2=BQ_12_04_2013